Meatless Monday: Red Curry Pizza

If you love a red curry and you love pizza – you are gonna love this mash up. Basically I take all the goodness of a red curry and make it into a pizza.  This is going to take you a hot minute to make because fresh dough – but it is so worth it.

Also, if you happen to have left overs – it tastes great cold. It is loaded with veggies and light -ish on the fats and it makes pizza sort of taste healthier than it should and I love that about this.

It will probably take 40 mins to throw together with all the chopping and prepping. It makes one medium sized pizza. 

I promise you  – it’s worth it.  

Lets make pizza – things you will need:

The no-yeast Pizza Crust:

  • 1 ½ cups of flour (white, whole wheat or combo of both)
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 flax egg (I tablespoon of ground flax + 2.5 tablespoons of water)
  • ¼ cup light flavoured oil (do not use coconut oil)
  • ½ cup unsweetened almond milk
  • ½ tsp dried ginger 
  • ½ tsp garlic powder

Red Curry Pizza Sauce:

  • 1 cup full fat canned coconut milk
  • 1 tablespoon red curry paste
  •  I tablespoon brown sugar

Toppings:

  • 1/2 cup frozen corn & jalapeno mix
  • 1 medium carrot grated
  • 1/2 red pepper, cut into strips
  • 1/2 yellow peppers, cut into strips
  • 1/2 white onion, diced
  • Green onion & Cilantro 

Dipping Sauce:

  • 4 tablespoons of powdered peanut butter + 3 tablespoons water
  • 1 tablespoon of Braggs Liquid Aminos

 

Preheat over to 425F. Lightly spray pizza pan with a cooking spray.  In a large bowl make the flax egg (the flax egg needs about 10 minutes to thicken up – chop some veggies while you wait). Then into the flax egg add oil and almond milk. Mix in flour, baking soda, salt, pepper and other spices. Mix until dough forms. Put dough onto pizza pan/sheet and work it into a thin layer covering the entire baking sheet. This is a bit of a process – you need to work the dough into the sheet. Cook in oven for 10 mins. 

While the crust is baking you need to make the sauce for the pizza: mix together the coconut milk, brown sugar and  red curry paste.

Once the first 10 minutes is up take pizza crust out of  the oven add red curry sauce and toppings (except the green onion and cilantro) then baking for another 12-15 mins.

Once the pizza is out of the oven – mix up the powdered peanut butter, Braggs and water to make a dipping sauce. Then top the pizza with green onions and cilantro. 

That is it, Friends – Red Curry Pizza!

Recipe Notes:

The toppings can vary – I have made this with spinach and also with bean sprouts. Use what you have that you think would fit into a red curry flavour profile. 

You need to use the full fat coconut milk because it is thick and creamy and this is the sauce for the pizza. 

You could also add some vegan cheese to the top. I would stick to a classic “white cheese” type of vegan cheese. That being said you don’t really need it.

You could also probably add a vegan chicken or soy curls to bump up the protein.

The dipping sauce could be made with almond butter or regular peanut butter – I just find the powdered peanut butter makes it really saucy (and cuts down on some of the calories)


 

I really hope you love this one as much as I do! 

Follow along here for more Meatless Monday tips – and other Monday plant based lifestyle chats. 

 

Meatless Monday: Quick & Easy Plant Based Food Ideas

Vegan fast food is a trending topic but so is health and proper nutrition. So how do you combine the two of them?? There are so many ways to get in your vegan “fast foods” with out packing in the calories. This week on meatless Monday I want to talk about easy ways to get food in your belly without having to spend hours in the kitchen making scrumptious vegan food or taking a rip through a drive though and packing in some bad calories.

Plant based/vegan foods are everywhere – you don’t need to over think it. Here are things I keep stocked in my house for easy vegan eats and snacking:

Vegan Dips and Sauce

This is by far the easier group to reach for because it is likely that people eating omnivore diets don’t even realize that some of basic life goodness is already plant based. Fruits and veggies and a quick dip make vegan snacking so easy. It can be as simple as a banana and some peanut butter. Veggies and hummus. Or Veggies and other beans dips. I make a white bean spinach and artichoke dip that covers all my bases. It has protein and iron and is great on bread, crackers, toast and veggies. Now a days you can get already cut up veggies in the grocery store and SO MANY vegan dips have come on the market it is hard to keep up.  Keeping a stock of fresh fruit and veggies in the fridge and a few cracker in the cupboards is a great way to keep the snacks quick and healthy and plant based.

The Fake Meats

If I am being truthful – I was a vegetarian for 10 years before I even entered the world of fake meats. Mostly I thought they were gross. However in 2020 – you can’t go wrong. There are so many options for simulated meat products it is insane. I love to throw them in a salad to ramp up my protein and to get in another texture. Slicing up a Fieldroast sausage and adding it into salad = yum. A little ground round to make a taco salad = delicious. Combine meat alternatives and some lentils with your salad and its high protein goodness keeping you full for hours. Your options for variety here are pretty endless AND it makes for a quick meal. Heat up the veggie meat while you prep the salad. For nights when you are to tired to create an epic vegan dish this is a great alternative. In summer time  – this is when this shines for me. No long cooking or meal prep – just straight up deliciousness. (Just keep in mind these are not always the healthiest and might not be the best food choices – so enjoy them in moderation)

Protein Shakes

There are lots of nutrient dense vegan protein powders on the market. Vega is one of the most popular (I am a huge fan of the vanilla protein and greens). But even some of the MLMs like Beachbody and Arbonne have leaned into vegan shakes (Arbonne Marble Cake Vegan Protein is the bomb). I like to make my smoothies with unsweetened almond milk, protein powder, nut butter, half of a frozen banana and then what ever other fruit and veg. Smoothies can be super filling if they are crafted properly – I personally need the protein with a fat and the veg and fruit. It keeps me fuller longer and makes the smoothie worth having. All these things fast, easy and vegan.

Vegan Pizza

Everyones favourite = pizza. It is quick and easy and believe it or not you can make them pretty darn healthy if you want to. I guess this is the time to really say  – anything you can make  … I can make vegan. I have a no-rise flatbread recipe that whips up in no time – and with a little sauce and random veg you got yourself a pizza in about 30 mins. If you use a pre-made store bought crust – you can have it ready in 10mins. I like to make sure I have some fresh pineapple or mango to throw on the top, extra sauce on the crust and a nice dipping sauce – I don’t even bother with the fake cheese. So yum.

The Good Old Fashioned Sandwich or Wrap

This is the basics but seriously you can put together a vegan sandwiches  in minutes – toast it up or throw some things in a wrap or lettuce wrap. You don’t need to be boring. You can go the route of hummus and guac loaded with veggies. But you can use other bean dips – like spinach and artichoke bean dip. How about layer in some smoked tofu? Add in that protein and a smoke flavour. Use all the best veggie topping – to spice it up try adding in some fresh herbs. Cilantro or dill are wonderful on a sandwich. You can have savoury nut butter sandwiches by adding some ginger and garlic to your almond butter then loading it with veg. Chickpea salads, lentil salads are also delicious and keep well in the fridge for a couple of days. The options are really endless.

 

I know vegan can seem pretty daunting at times but once you really dive in you can really see that there are so many things already in your fridge that are perfect as they are. In 2020 it is pretty popular to have vegan eats accessible at your favourite restaurants, and the drive thru, on Door Dash or Uber Eats … you can make big pots of chili and stews and freeze then so your meal prep doesn’t get boring. It is possible to make quick satisfying eats from your regular variety.

I hope this helps you with some inspiration for plant based from your already stocked kitchen. I would love to se picture of what you are making. Please tag me.

 

 

Meatless Monday: How to Stock you Pantry for Plant Based Eating

How many times have you done to the grocery store and bought a bunch of vegetables and veggie things and gotten home and not had anything to make?  Back in the day … actually until my early 30ies … When I was shopping for myself I would do this all the time. I would just go and buy the things that I liked and then would figure it out when I got home. Only to find that I was missing ingredients and have all this food with no real plan. It wasn’t until my first crack at weight loss that I really got into teaching myself how to cook really good plant based meals. Having a well stocked pantry and planning out what I was going to make and then shopping for those things changed my approach to cooking and eating.

If you have a well stocked supply you can make a delicious meals with things you have on-hand. If you don’t like to plan to far in advance being fully stocked is the way to go. As you many know – grocery shopping hungry is a bad idea and often leads to shopping with reckless abandon and getting $200 worth of food with nothing to make. So set yourself up for success with a list in hand, a coffee on the go and a full belly. This will stop you from getting food you don’t need because your eyes are bigger than your stomach.

If you want to see a lot of success at plant based cooking and being prepared for anything the trick is a well stocked pantry and freezer.  My trick is to keep a well stocked freezer of frozen fruit and veg as well as a well stocked pantry and spice cupboard.

Things I always have at home:

The best freezer food to have in stock:

Peas, corn, broccoli, edamame, chopped and cubed butternut squash, bananas, raspberries, berries, pomegranate seeds, mango, pineapple. Basically I keep the fruit in stock so I can have daily smoothies. I also use the frozen fruit in my overnight oats. I love the juice from the melted frozen berries it adds some sweetness and flavor. The veggies are great for cooking when you want to have variety without it going bad. Stews, chili, curries – it is nice to keep those veggies in stock without needing to have them fresh and ready.

The best foods to keep in the pantry:

Red lentils, canned lentils, canned chickpeas, canned black beans, really any bean canned, nutritional yeast, canned diced tomatoes, tomato paste, veggie broth, pastas, rice, oatmeal, nut butters, also carrots, potato and onion. If you think you might like to bake:  all purpose flour, baking soda, baking powder, sugar, chia seeds, flax seeds.

Spices:

I have said this before I will mention it again. If you want to learn the ways around a plant based kitchen you need to up your SPICE game. You will need a well stocked spice cupboard. When I was first starting out my cupboard was always stocked with: onion powder, garlic power, cumin, chili power, smoked paprika, cayenne, salt, pepper, oregano, basil, garlic salt, cinnamon and yellow curry powder. Those are all stocked to this day but I have way more spices now because the collection has grown over time.

With my house stocked in this manner – it is pretty easy to create recipes out of what I have on hand. I can really get a lot done with my house well stocked. It leaves my weekly shopping list for essential veggies that have a shorter shelf life and plant based milks and butters and such.

A well stocked foundation of stuff really helps to keep you prepared to lean into meat free options. Once you have the supplies you just need to learn how to use them. Hit the follow button to Stay tuned in for more recipe ideas coming every Monday! You can also check out my plant based Instagram!

If you are interested in learning how to make your favorite dish plant based or if there is a recipe you are looking for in particular please comment below and I’ll do my best to plan that out for you.

Until next time ❤ !

 

Meatless Monday: Biscuit Pot Pie Stew Fusion

This recipe inspiration came from a very recent Sweet Simple Vegan Recipe (link here) and then fused with an all time favourite Vegan Pot Pie recipe that I have been using for years from Sarah Kramers’ La Dolce Vegan cookbook. Today I figured out why so many Americans eat biscuits and gravy – because it is saucy and bready and starchy and delicious.

I think you could really use any super saucy stew recipe – I like recipes that are forgiving – swapping out veggies should be easy. However, this combo makes the colors look vibrant and that, Friends, is what I like my food to look like.

What you will need:

  • Pillsbury Oven Ready Biscuits
  • 1 medium Onion, diced
  • 2 Carrots, diced
  • ½  a Red Bell Pepper, diced
  • 2 cups Veggie broth
  • 2 Medium Potatoes, peeled and chopped
  • 1/3 cup frozen Peas
  • 1/3 cup frozen Corn and Jalapeño mix
  • ¼ cup dried Red Lentils
  • ¼ tsp Cayenne
  • ½ tsp Sage
  • ½ tsp Thyme
  • 2 tablespoons Corn Starch
  • 3/4 cup Plant Milk
  • Salt and pepper to taste

Fire up the oven to 400F. Start by sautéing the onions, after a couple minutes add in the carrots and red pepper. Once the onions start to look translucent add in the veggie broth, potatoes, peas, corn and jalapeño, dried lentils and the spices. Bring to a boil and then let it cook for about 6 minutes or until those lentils are soft. Add in the plant milk and corn starch.  Transfer the stew mixture to a baking dish. Cover with tin foil.

Timing is now SUPER key. You want to get out those oven ready biscuits. You want the stew to be in the oven for about 20 mins total – so now you need to do the math for the biscuits to cook and the stew to cook together. You want to half cook the biscuits before placing them on top of the stew. Since my oven ready biscuits only needed 10 mins in the oven. I cooked the covered stew for 10 mins. Then I put the biscuits on a tray in the oven and let them both cook for 5 mins then I removed the cover on the stew and put the biscuits right on top in the dish to finish cooking for 5 mins.  This lets the gravy get into the biscuits without it being mushy.

Once done, serve up. I added a bit of vegan butter to the biscuits and sprinkled some chives on top.

This was bomb-diggy! So hearty for this cold weather we have been having. This would feed about 4 people – with a couple extra biscuits.

Please tag me if you make them so I can see your creations.

Meatless Monday: Chili Taco Salad

If there is one go-to meal I have had for the last few years it is chili taco salad. It pretty much works spring, fall, and summer and to be honest it is a great way to use up things in your pantry and veggies that look less than stellar in the fridge.  Chili never gets old with the endless number of combos to try out. I extra love that I can have leftovers for days – chili tastes better with time, it freezes well and honestly you can have chili and corn bread, chili in a bun bowl, chili on salad and my personal favorite chili as a taco salad  … the options are there. I know, I know – you think of hot chili as a fall food. Well damn it – I am using up things in my pantry and this is literally one of my favorite things to eat. Also, you probably have nothing but sweet, sweet time to let this simmer.

In this veggie version we are using 2 different kinds of beans (lentils would also work well) – nothing aggressive; kidney and black beans + the odds and ends that are lurking in my pantry and in my kitchen. I even thru in a can of pumpkin puree (actually recipe inspiration photo below) – this adds thickness to the chili without making it taste like pumpkin.

Chili is VERY forgiving if you have more of one thing and less of another –  buttttt to make my recipe – you will need:

  • I medium onion, chopped
  • 2 carrots, chopped
  • 2 ribs of celery, chopped
  • 2 cloves garlic, minced
  • ½ bag of tri color frozen mixed peppers
  • 28oz can of Tomatoes (mine had Italian spices because that was all I had in my cupboard)
  • 2 cups veggie broth
  • 14oz can of pumpkin puree (BE VERY CERTAIN TO NOT PUT IN PUMPKIN PIE FILLING)
  • 2.5 Tablespoons of what ever chili powder you like
  • 1 tsp cumin
  • 1 tsp oregano
  • 2 tsp Braggs liquid amino

 

I sautéed the first 5 ingredients until lightly browned and then added in the spices and let the flavors get all warm and smelling delicious – then I dumped the other stuff in the pot. Brought it to a boil and then let simmer for 20 mins.

(NOTES: use the veggies you have on hand that is what chili is for – out of celery skip it. Also if you don’t have pumpkin don’t add that – but you might want to lighten up on the broth OR add in 1/4 of dried red lentils OR add cornstarch 1 tablespoon at a time and let it thicken up. Yes you can put in soy sauce instead of liquid amino OR leave it out)

How to make the Chili Taco Salad:

Roughly chop up 2 cups of lettuce of your choice – I use romaine. Spread out over a plate. Then add about 1 cup of chili on top of the lettuce. On top of all that add – Green onion, Cilantro, Pineapple, Corn chips.

BOOM! Springtime / Summer Time Chile Taco Salad.

Please if you make this tag me on Instagram in your posts at thatgirlnamedcarol or thatvegannamedcarol

~Enjoy!

 

Meatless Monday: Vegan Lasagna Soup

Nobody wants to read the long ramble I-made-this-because blog post before getting to the recipe so I won’t bore you today – but if you need some hot and delicious pasta/soup inspiration for meatless Monday I am going to just leave you with this treat that I seriously can’t stop making!

Enjoy!

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